📝 About This Recipe
Tirokafteri is Greece’s most beloved spicy feta dip, a vibrant explosion of tangy sheep’s milk cheese, smoky charred peppers, and a kick of chili. This version elevates the traditional spread by incorporating toasted walnuts for a rich, nutty depth and a velvety texture that contrasts beautifully with the salty feta. It is the quintessential mezze dish, promising a bold balance of heat and creaminess that captures the sun-drenched spirit of the Mediterranean.
🥗 Ingredients
The Pepper Base
- 2 large Red Bell Pepper (roasted, peeled, and seeded)
- 2-3 pieces Red Chili Pepper (such as Fresno or Bird's Eye; seeds removed for less heat)
- 2 tablespoons Red Wine Vinegar (high quality)
The Cheeses
- 14 ounces Greek Feta Cheese (authentic barrel-aged sheep's milk feta, crumbled)
- 1/2 cup Greek Yogurt (full-fat, strained (Labneh style))
- 2 ounces Manouri Cheese (optional, for extra creaminess)
The Nut & Oil Emulsion
- 1/2 cup Walnut Halves (lightly toasted and finely ground)
- 1/2 cup Extra Virgin Olive Oil (robust, peppery Greek oil preferred)
- 1 clove Garlic (confit or raw, finely minced)
Seasoning & Garnish
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 4-5 pieces Kalamata Olives (for garnish)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven's broiler or a gas flame. Place the red bell peppers and chili peppers directly under the heat source, turning occasionally until the skins are charred and blistered all over (about 10-12 minutes).
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2
Transfer the hot peppers to a glass bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this makes the skins slide off effortlessly.
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3
While the peppers steam, place the walnut halves in a dry skillet over medium heat. Toast for 3-5 minutes until fragrant and golden, then set aside to cool.
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4
Once cooled, pulse the toasted walnuts in a food processor until they reach a fine, sandy consistency. Do not over-process or they will turn into butter.
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5
Peel the charred skin off the peppers, remove the stems and seeds, and roughly chop the flesh.
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6
In the food processor containing the ground walnuts, add the chopped roasted peppers, chilies, minced garlic, and red wine vinegar.
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7
Pulse the mixture until the peppers are broken down but still retain a bit of texture.
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8
Add the crumbled feta cheese and the Greek yogurt to the processor. Pulse 4-5 times to combine. You want the feta to be incorporated but still have tiny, delicious pebbles of cheese remaining.
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9
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream. The dip will begin to emulsify and take on a pale orange, creamy hue.
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10
Add the dried oregano and smoked paprika. Pulse once more to distribute the spices evenly.
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11
Taste the Tirokafteri. Feta is naturally salty, so you likely won't need extra salt, but you can add a touch more vinegar or chili if you desire more 'zing'.
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12
Transfer the dip to a serving bowl. For the best flavor, cover and refrigerate for at least 30 minutes to allow the garlic and chili to meld with the fats.
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13
Before serving, create a small well in the center with a spoon, drizzle with a little extra olive oil, and garnish with chopped parsley and a few Kalamata olives.
💡 Chef's Tips
Always use high-quality Greek Feta sold in brine; avoid pre-crumbled varieties as they are often dry and contain anti-caking agents. If you prefer a much smoother texture, blend the feta and yogurt first before adding the peppers. Control the heat by tasting your chilies first; some are significantly hotter than others, so adjust the quantity to your preference. For a smoky shortcut, you can use jarred roasted red peppers, but ensure they are thoroughly patted dry to prevent a watery dip. This dip actually tastes better the next day, making it a perfect make-ahead appetizer for entertaining.
🍽️ Serving Suggestions
Serve with warm, charred pita bread triangles brushed with olive oil and sea salt. Pair with a crisp, chilled glass of Assyrtiko wine or a traditional Ouzo on ice. Use it as a bold condiment inside a lamb souvlaki or chicken gyro wrap. Serve alongside a platter of crunchy raw vegetables like cucumber spears, radishes, and bell pepper strips. It makes an incredible topping for grilled octopus or roasted Mediterranean vegetables.